Ermes Rice with Zucchini Cream

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• BioOrto Extra Virgin Olive Oil
• 5 zucchini
• 1 onion
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time cut 4 zucchini(leave 1 for later) and the onion in big pieces and let them cook in hot water for about 20minutes with a pinch of sea salt.
3. When they soften enough add them in the blender along with 2 tablespoons extra virgin olive oil and a little bit of the water.
4. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
5. Cut the last zucchini in small cubes and brown them in a pan with 1tablespoon extra virgin olive oil and a sprinkle of salt.
6. When the rice is ready, mix it with the zucchini cream and top it with the fried zucchini cubes!

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